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Italian Cheese Bread




Source of Recipe


Internet


List of Ingredients




3 teaspoons instant yeast (I use Red Star Instant Active Dry Yeast)
1/2 cup lukewarm milk (110 degrees F.)
1/2 cup bread flour
3 eggs, well beaten and at room temperature
1/3 cup butter, melted and cooled to room temperature
1 teaspoon salt
4 ounces (appx. 2 1/3 cups) freshly grated Parmesan cheese (Reggiano Parmigiano)
2 1/2 cups bread flour,


Recipe



YEAST SPONGE: In a medium bowl, add 1/2 cup bread flour, 3 teaspoons instant yeast, and 1/2 cup milk; mix well, cover with plastic wrap, and let sit for 1 hour.

In the bread pan of your bread machine, add yeast sponge, eggs, butter, salt, Parmesan cheese, and bread flour. Select dough setting and press start.

When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with plastic wrap and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Shape dough into a loaf and place in a loaf pan that's been coated with cooking spray. Cover with plastic wrap and place in a warm spot to rise for approximately 1 hour or until doubled.

Preheat oven to 300 degrees F. Bake for 50 minutes or until loaf sounds hollow when tapped. (A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and cool on a bread rack for about 10 minutes. Remove from pan and let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).

Makes 1 1/2-pound loaf.